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The Art of Carving 



/ 

THOMAS M. MILLIARD 

Waldorf— Astoria 
New York 



GORHAM MFG. CO. 

SILFERSMJTHS 



SECOMD COPY, 







■^' 



214 



GORHAM MFG. CO., NEW YORK 



. COPYRIGHTED 1£ 



BY LIVERMORE & KNIGHT CO. 



PROVIDENCE, R. 










^HE GORHAM COMPAISIY 

make all of their carving im- 
plements herein illustrated^ as also 
the different sizes of table cutlery 
for individual use, with handles to 
match any of their regular spoon and 
fork patterns. 






The Art of Carving 



f^ARVlNG is an art. Therefore profi- 
ciency in carving is largely the result of 
practice and study. That there should be so 
few persons who are able to carve well seems 
strange y and the person who does carve easily ^ 
neatly and gracefully , has acquired an ability 
of which he may well be proud. 

The following pages are intended, so far 
as may be, to give such instructions or sugges- 
tions in regard to the art of carving as rnay 
be written, but as stated above, these instruc- 
tions can only be used to advantage in con- 
junction with careful practice. 



vi The Art of Carving 

Bear in mind that no great personal 
strength is required in carving ; more depends 
on address than force. 

Some knozvledge of the bonesy joints, ten- 
dons, etc., will help the beginner, and this 
can best be acquired by a study of the materials 
before they are cooked. Housewives have 
opportujiity for this study, but most men must 
learn by experience after the meat is put be- 
fore them. 

It is expected that the butcher will facili- 
tate the carver^ s work, by cutting the meat 
properly and dividing the bones and cutting 
particularly tough tendons. It is the duty of 
the cook to see that the meat is thus delivered 
in proper shape ; the cook should also take 
care that all unnecessary skewers, strings. 



The Art of Carving vii 

etc.f are removed before sendifig the meat to 
the table. 

The platter should always be large enough 
to co?iveniently hold the meat or fowl not only 
before carvings but after the various slices 
or parts are separated. The dish should be 
placed near enough for the carver to reach it 
without risingy andy if necessary^ his chair 
should be elevated so as to give him proper 
command of his subject. 

Grasp the handle of the fork with the 
palm down and forefinger extended ; insert 
the fork deep enough in the meat to hold it 
firmly. Work slowly and carefully ; do not 
create a shower bath of crumbs and gravy. 
Cut straight, uniform slices — this is more 
easily said than done. When ** very thin " 



viii The Art of Carving 

slices are asked for, less than one-eighth of 
an inch in thickness is understood ; ^^ thin'*'' 
means from one-eighth to three-sixteenths ; 
^* medium'''* means at least a quarter of an 
inch thick. 

In serving, give each person a share of 
such parts as are considered choicest ; show 
no partiality ; of course y ask each one his 
preference. Keep each portion served com- 
pact, not mussy, and after all are served the 
remainder on the platter should appear as 
neat and inviting as possible. 



The Art of Carving 



Meats 

CIRLOIN OF BEEF. This is served 
differently at various tables, some pre- 
ferring to have the fillet, or undercut, on top. 
The reverse way, as shown vs\ the diagram, is 
the more common. There are two ways of 
cutting this joint. The better way is by 
carving long thin slices from F 
to E ; the other is by cutting it 
across from C to D ; this last way 
is wasteful. The most tender 
part is in the fillet or undercut ; 
here will be found some delicate fat, part of 
which should be given with each piece, but 
only to those who care for fat. In carving 
from F to E, insert the knife just above the 




lO 



The Art of Carving 



bone at the bottom, run it sharply between the 
bone and meat, and also divide the meat from 
the bone at the side of the joint. The slices 
will then come away more easily. 



"D IBS OF BEEF. This may be carved 

similarly to the sirloin, from B to A, 

that is, and cutting long slices, so as to give 

-_A fat and lean together. In case 

the backbones are not removed 

before cooking, cut close to the 

backbone down to the ribs. 




"D OUND OF BEEF. This requires no 

illustration, as it is very easy to carve. 

Cut a thick shce from the top, so as to leave 

a^ smooth surface ; then cut thin and very 

even slices across the top, and with each slice 



w. 



^^/ 



ii Pi 




The Art of Carving 1 1 

from the lean a delicate morsel of the fat 
should be served. Portions of the browned 
outside slice may be given to those who care 
for it. A steady hand and an extra sharp 
knife are required for this joint. 



T^EEFSTEAK. Sirloin steaks are gener- 
ally served with the bone ; occasionally 
the bone is removed and the tenderloin and 
upper part pressed close together ; when 
served thus, it is placed on the dish with the 
tenderloin next to the carver. He cuts in 
long narrow strips from the fat edge through 
the tenderloin and gives each person a share 
of both tenderloin, upper part and fat. 
Porterhouse steak has no bone and is cut and 
served the same way. 



I 2 The Art of Carving 

When sirloin is served with the bone, cut 
the tenderloin away from the bone, then re- 
move the meat from the upper side of the 
bone ; cut both pieces in narrow strips and 
give some of both to each person. Rump 
and round steaks should be cut across the 
grain. The several parts of a large rump 
steak vary much in quality, and discretion in 
serving should be exercised. 

T OIN OF MUTTON. The most im- 
portant part of carving this joint must 
be done by the butcher ; that is, the joint 
should be thoroughly well jointed by him 
before it is cooked. This 
accomplished, and the meat 
brought on in proper shape, 
insert the knife at A, between 




The Art of Carvi?tg 1 3 

the bones, and bring it down sharply to B. 
Serve one chop or rib to each person, with 
some of the kidnej^ and fat, if desired. 

J^EG OF MUTTON. The best part 
of this joint is found at A ; insert the 
knife there and cut thin, deep slices each 
way as far in as B. The 
fat will be found near the 
line C to D. The knuckle ^^ 
end is always dry and well 
done and the larger end more 
juicy. This helps to meet the desires of 
each person. 

J^ AUNCH OF MUTTON. First make 

a deep cut, down to the bone from A 

to B ; then carve in slices of medium thick- 




14 



The Art of Carvijig 



ness, along the line from D to C, The leg 
is sometimes served with the haunch and 
makes a difficult joint to di- 
^ vide ; it can be done after 




much practice, but the 



di- 



vision can best be accomplished in the se- 
clusion of the kitchen. 



CHOULDER OF MUTTON. As 

shown in the illustration, this joint should 
be placed on the platter with the thick part 
uppermost. Cut in to the 
bone from A to B and carve 
as many thin slices as possi- 
ble from each side of the cut. 
Then carve from C to D and 
C to D, each side of the blade bone. The 
line E to F shows the location of the good fat. 




The Art of Carving i 5 

CADDLE OF MUTTON. There is a 
diversity of opinion as to how this choice 
joint should be sent to the table, hence no 
illustration is given. The tail end should 
rest on the left of the platter. Insert the 
fork firmly near the centre ; cut the w^hole 
length of it down close to the backbone, cut- 
ting long thin slices ; sHde the knife under 
and divide the slices from the bone ; repeat 
on the other side of the back. Choice 
pieces of tenderloin and fat may be found 
under the ribs. 

pORE-QUARTER OF LAMB. The 

experienced carver here meets a foe 
worthy of his steel. This is a difficult joint 
for a beginner, and affords a fine field for 
judgment and dexterity. First divide the 



1 6 The Art of Carving 

shoulder from the breast, by passing the knife 
lightly around the dotted lines A, B, C, D 
and E to cut the skin. Then raise the shoul- 
der with the fork and cut in the same place 
again ; cut so as to have 
#^^'""^JrjVr^ a fair portion of the meat 
( -'^ .t i I ^ on the ribs, and lay it on 
^^^^ "^.JSii^'i a separate dish. The other 
" " part should be sprinkled 

with pepper and salt, or say a dressing of but- 
ter, lemon juice, cayenne pepper and salt. 
Then separate the ribs from the brisket by cut- 
ting through the meat on the line F to E. 
Carve the ribs from I to K and the brisket G 
to H. Serve each person a portion of the 
part he prefers. 

Note. Loin of Lamb, Leg of Lamb, Shoulder of 
Lamb, Saddle of Lamb, are carved in the same manner as 
the corresponding joints of mutton. These, being small 
joints and expensive when first in season, should be helped 
sparingly. 



The Art of Carviiig i 7 

gREAST OF VEAL. The ribs and 
brisket constitute breast of veal. Sepa- 
rate these two parts by passing the knife from 
A to B ; cut the ribs apart, _ l_ 

E to F, and divide the "!^^^^^^?"'^-ii 
brisket in the direction of ^^^iii^^E^^ 
C to D. Serve a portion 
of the brisket, rib, and a sHce of the sweet- 
bread, if any, to each person. 



piLLET OF BEEF. This resembles a 
round of beef and is carved similarly to 
it, in thin and very smooth slices, off the top. 
Help some of the stuffing with each slice, 
and give some of the browned outside slice 
to those who relish it. 



The Art of Carving 




J^NUCKLE OF VEAL. 

Carve in the direction 
of the dotted line A to B. 
The best shces will be from 
the thickest part of the 
knuckle, near and outside 



the line. 



T OIN OF VEAL. This resembles a 
loin of mutton in appearance and, like 
it, is easily carved if the butcher has properly- 
jointed it. Cut between the bones, and 
give each person a piece of the kidney and 
kidney fat which will be found beneath the 
joint. 



Note. Carving a forequarter of Veal is practically 
the same as forequarter of Lamb or Mutton, and the shoul- 
der of Veal about the same as shoulder of Mutton. 



The Art of Carving 



19 



J^OAST PIG. This old-fashioned dish 
is not seen very often, but is perhaps 
usual enough to make carving directions of 
possible service. It is generally sent to table 
as shown in the cut. First separate the 
shoulder from the body by cutting around the 
circular lines A, B, C ; then 
separate a leg in the same 
way. Cut between D and 
E to divide the ribs. Slices 
may be cut from the shoul- 
ders and hams. The other half is treated in 
a similar fashion. All parts of a young pig 
are considered good ; still guests should be 
asked to state their preference. Serve each 
portion with sufficient stuffing and gravy. 

Very young pigs are sometimes served 
whole. In this case, cut off the head first. 




20 The Art of Carving 

(your knife must seek the neck joint), then 
cut ofF the shoulders and legs as directed 
above ; split the backbone the whole length, 
then cut ribs and other parts as directed for 
ordinary roast pig. 

X-J AM. Use a very sharp and thin knife. 
Commence about the middle of the 
ham and cut wide delicate slices, through the 
thick fat down to the bone. Hold the knife 
in a slanting direction from the thick part 
towards the knuckle. 

T EG OF PORK. Carve across this 
joint and commence about half way be- 
tween the knuckle and the larger end, cutting 



Note. Loin of Pork is essentially the same as loin of 
mutton, veal or venison ; the other dishes of pork do not 
require any special directions as to their carving or serving. 



The Art of Carving 



21 



thin deep slices. Sage and onion are usually 
sent to the table with this dish — sometimes 
the leg is stuffed. Some of the dressing or 
stuffing should be given to those who desire it. 



(^ALF'S HEAD. The dish is not often 
seen on American tables, and when first 
met with looks rather foimidable. It is, 
however, very easily carved. Cut medium 
thick sUces from B to A, 
letting the knife sink to 
the bone. Cut down at 
the back of the throat — 
C to D — to get the sweet- 
bread. Some nice lean meat will be found 
when the jawbone is removed. The tongue 
and brains are served separately, and each 
guest may be asked to have some. 




22 



The Art of Carving 



Poultry and Game 

p^OWL. The carving knife for poultry is 
smaller and lighter than the meat carver ; 
the handle is longer and the knife more 
pointed. 

In carving a fowl, fix 
the fork firmly across the 
breast bone and take ofi^ 
the wing by dividing the 
joint near A ; lift up the 
pinion with the fork and draw the wing 
toward the leg, which will separate the fleshy 
part more naturally than by the knife. Cut 
to the bone between the leg and body, (be- 
tween C and B), give the blade a sudden 
turn and the joint will break if the fowl is 




The Art of Carvitig 23 

not too old. If the joint does not break, 
force the leg away from the body with the 
knife ; this will show the position of the 
joint, which can then be cut through. 

Capons and large fowls may be sliced 
thinly across the breast, but if the fowl is 
small, draw the knife along the edge of the 
breast bone on either side and take the meat 
away from the bone. Separate the collar 
bone from the breast by inserting the knife 
at the broad end of the bone and turning 
from the body until the smaller piece of the 
bone breaks oiF. Then divide the breast 
from the back by cutting through the ribs, 
close to the breast. Turn up the back. 



Note. It is not generally necessary to cut up a fowl 
so completely as described in the foregoing. In most cases 
a division of the wings and legs and slicing of the breast is 
all that is required. 



24 The Art of Carving 

press the point of the knife about half way 
between the neck and rump, and on raising 
the lower end it will separate easily. Free 
the side bones by cutting close to the back- 
bone from end to end on each side. 

The breast and wings are the most deli- 
cate parts, but the leg is more juicy in a 
young bird. 

' I ^URKEY. Insert the fork firmly across 
the middle of the breast bone. Sever 
the wings and thighs close to the body ; it 
requires some practice to find the joints, but 
if the bird is tender they will come partly 
asunder if the limbs are bent away from the 
body. Carve the breast in thin slices, taking 
some of the crisp outside with each slice. 
Turn the bird partly over and remove the 



The Art of Carving 25 

oyster and small dark portions on the side 
bones. 

Give a portion of the stuffing and light or 
dark meat as preferred. 

If it is necessary to divide the bird further, 
you may proceed as in the directions for 
carving fowl. 

"D OAST GOOSE. Insert the fork firmly 
across the ridge of the breast bone ; 
carve even slices, not too thick, or too thin, 
from the breast in the 
direction of the line B to 
C. Begin near the w^ing 
and cut the w^hole length 
of the breast, cutting down to the bone each 
time. Insert the knife under the meat at 
the end of the breast and remove the slices 




26 The Art of Carviiig 

from the bone. To get at the stuffing cut 
around the line A, A, A, and remove it 
with a spoon. The thigh being considered 
one of the best parts, it may be removed by 
separating the thigh joint, which is tougher 
and hes nearer the back bone than in other 
fowls. 

J^OAST DUCK. If the bird is a young 
duckling, it may be carved Hke a fowl, 
viz. : by first taking off the legs and wings, 
but in cases where the duckling is very small, 
the leg and wing together will not form too 
large a portion for one person. After the 
legs and wings are disposed of, the remain- 
der may be carved same as a fowl. When 
the duck is large, it is better to carve in the 
same way as a goose. Cut slices from the 



T^he Art of Carving 27 

breast, commencing close to the wing. If the 
legs and wings are wanted, it may be remarked 
that the legs of a duck are placed far more 
backward than those of a fowl ; this is the 
only difference worth mentioning. The stuf- 
fing is not often desired ; if it is, it may be 
found by cutting across the breast. 

^^^ILD DUCK. As game is usually 

served as a dainty, only those parts are 

served which are considered the primest 

and best flavored. Of 

duck and other wild fowl, ^.:^^-::::::;::^e|s 

f'-'' '■-'"' /' — £-^ 
only the breast is served ^^("^^^^Z^^,^^,^^ 

to epicures, and slices are 

cut from this, in the direcdon of A to B. If 

necessary, the leg and wing can be taken off 

by passing the knife from C to D. 



The Art of Carvifig 



piGEON. I, Carry the knife sharply 
from D to E, entirely through the bird, 
cutting it into two equal parts. The bones 
are thin and can easily be divided with a 
sharp knife. 

2. If it is desired to make three 
portions of the bird, a wing may be 
cut off with the leg on either side, 
thus serving two guests, and there 
will still be sufficient meat left on 
the breast to serve for a third 
portion. 

3 . If the bird is quite large and 
four portions are wanted, insert the knife at 
A and cut to B and C and then divide each 
part in two pieces. 




k-^ 




m 



The Art of Carving 



29 



PARTRIDGE, WOODCOCK AND 

GROUSE. These birds if large enough, 
may be carved same as a fowl; otherwise carve 
in one of the ways described for Pigeon, ac- 
cording to the size of the birds and the num- 
ber of portions required for each. 



Pheasant. FIx the fork in the centre 
of the breast, and carve slices to the 
bone along the line A— B. Take off the 
legs and wing as in carving a 
fowl, then separate the slices 
you have previously cut from 
the breast. The breast and 
wings are the most delicate parts, although 
the leg is sometimes appreciated for its high 
flavor. 




30 The Art of Carving 

"D OAST HARE. First cut slices from 
each side of the backbone, in the direc- 
tion of the lines C to D. These slices are 
the prime part of the animal. Disengage the 
leg by cutting around the line marked E— F. 
Take the shoulders off by 
passing the knife round from 
G to H. Now divide the 
^back by cutting entirely 
through the spine at A— B. 
The point of the knife will find a joint where 
the back may be readily penetrated. It is 
not usual to serve any bone when helping 
hare ; the flesh should be sliced from the 
bony parts. As hare is naturally dry plenty 
of gravy should be given with each portion. 
Stuffing is also served. 




The Art of Carving 3 1 

\} ABBIT. Remove the shoulders and 
hind legs same as described for hare. 
Place the fork in the middle of the back and cut 
slices from each side of the loin parallel with 
the backbone. The loin is the choicest part. 

J^AUNCH OF VENISON. As indi- 
cated by the cut, this joint resembles a 
haunch of mutton, and is quite as easy to 
carve. Cut dow^n to the bone from D to 
C ; cut slices, medium 
thick, along the haunch as 
indicated by the line A to 
B. Carve rapidly and serve quickly, as 
venison if chilled soon loses much of its flavor. 
Serve each guest with part of the fat and the 
gravy. 

Note. Leg of Venison is carved same as leg of Mutton, 
Saddle of Venison same as Saddle of Mutton. Loin of 
Venison same as Loin of Mutton, Lamb or Veal. Always 
carve and serve Venison as quickly as possible for reason 
given above. 




32 



The Art of Carving 



Fish 

piSH KNIFE. Fish should be carefUlly 

helped with a broad silver fish server, 

which, not being sharp, prevents the flakes 

from being broken. 




First remove the head 



jyjACKEREL. 

at C-C and the tail at A-A, and put 

them aside ; then divide the fish down the 

J. B back by inserting the knife 

^^^^^y^ from A to C. If the fish 

c'^ ^ B is large enough to give 

four portions, divide the halves at B. 




The Art of Carving 3 3 

Calm ON. First run the knife down to 
the bone, along the side of the fish from 
A to B, and also from C to D. Then help 
the thick part, in thick slices, 
from A to B and the thin part 
from E to F. A slice from 
the thick part should be ac- 
companied by a small piece from the thin 
part, which contains the fat of the fish. 

r^JOD'S HEAD AND SHOULDER. 

Run the knife along the centre of the 
side of the fish, from D to B, down to the 
bone ; then carve in unbroken ^ 

slices downwards from D to E, 
or upwards from D to C, as ^^) [i^'liAl 
shown in the diagram. The e. 

parts about the backbone and shoulders are 



34 The Art of Carving 

most esteemed. The sound, which Hnes the 
under side of the backbone, is considered a 
delicacy. Some people care for the tongue 
and palate, for which a spoon must be in- 
serted in the mouth. The jelly part is liked 
by some and may be found about the jaw. 



D AKED FISH. Blue Fish, Shad, Small 
Salmon, Haddock or Bass, etc., when 
baked in the usual way and placed on the plat- 
ter on its side, should be cut through to the 
backbone, but not through it, cutting such 
sized slices as may be desirable. Slip the 
knife under and remove the slices from the 
bone. When the fish is all removed from 
the top, take away the backbone and divide 
the lower portion. 



\ i\ 



f 



\\f|l 



« 






The Art of Carving 



35 



'T^URBOT. The under side of this fish 
is the best and should be placed upper- 
most on the dish. Run the knife from A 
to B, quite through to the 
bone ; cut regular slices 
downward, from C to E, 
and upward, from C to 
D. After helping all of 
that side, remove the back- 
bone and serve the other side similar to the 
first. 




FINIS 



Note. Brill, Soles, Plaice and flat fish in general may- 
be served same as Turbot. 



Index 



FISH 


• 32 


Baked Fish 


• 34 


Cod's Head and Shoulder . 


• 33 


Fish Knife 


• 32 


Mackerel 


• 32 


Salmon .... 


• 33 


Turbot .... 


• 35 


MEATS .... 


• 9 


Beefsteak 


1 1 


Breast of Veal 


. 17 


Calf's Head . 


21 


Fillet of Beef . 


. 17 


Fore-quarter of Lamb 


. 15 


Ham .... 


20 



The Art of Carving 



MEATS Continued 


Haunch of Mutton . . .13 


Knuckle of Veal 






. 18 


Leg of Mutton 






13 


Leg of Pork 






20 


Loin of Mutton 






12 


Loin of Veal . 






18 


Ribs of Veal . 






10 


Roast Pig 






. 19 


Round of Beef 






10 


Saddle of Mutton 






• 15 


Shoulder of Mutton 






. 14 


Sirloin of Beef 






• 9 


POULTRY AND GAME . . 22 


Fowl .... 


22 


Haunch of Venison . 


• 31 


Partridge, Woodcock and Grouse 


29 


Pheasant 


29 


Pigeon .... 


28 


Rabbit . 






- 31 



The Art of Carving 



39 



POULTRY AND GAME- 


- Continued 


Roast Duck 


. 26 


Roast Goose 


. 25 


Roast Hare 


• 30 


Turkey . 


. 24 


Wild Duck 


. 24 




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